DOUBLE COLOUR POORI

Oil for deep frying

Extra wheat flour for dusting

A:

100 gm wheat flour ( atta )

50 gm beet root puree

( peeled, cooked & make puree )

½ tsp ghee or cooking oil

Salt to taste

Water to make dough

Mix all ingredients together &

make thick dough. Keep aside.

B:

100 gm wheat flour ( atta )

50 gm spinach leaves

( cooked & make puree )

Salt to taste

½ tsp ghee or cooking oil

Water to make dough

Mix all ingredients together &

make thick dough. Keep aside.

METHOD:

Heat up oil in a woke.

Take marble size of dough from each dough,

 joined & make into lime size balls.

Press lightly with finger tips, dust with

extra wheat flour, using rolling pin

make small round shape pooris.

Deep fry them in hot oil.

Serve with poori masala or any side dish.